Blanc de Blancs 2009, Champagne Pol Roger

The nosestarts off complex aromas: marshmallow, violets, liquorice, brioche, toast and almonds. In the second nose, these notes develop a more powerful resonance of musk, leather and even iodine, signature of the noble origin of the Chardonnays and the evolution of the mature character of the 2009 vintage.

The Brut Blanc de Blancs 2009 is classic blanc de blancs, vinified 100% from Chardonnay grapes selected from the Grand Crus of the Cote des Blancs: Charmant, Le Mesnil, Oger, Avize and Oiry. Made in only limited quantities the Brut BDB 2004 has been aged for 7 years in the Pol Roger callars before being relased onto the market. A light, lively colour with fine bubbles. The nosestarts off complex aromas: marshmallow, violets, liquorice, brioche, toast and almonds. In the second nose, these notes develop a more powerful resonance of musk, leather and even iodine, signature of the noble origin of the Chardonnays and the evolution of the mature character of the 2004 vintage. In the mouth, the bold attack develops into a balance of fullness (fresh fruit), underpinned by a ground swell" of power that gives the wine its structure. A champagne whose current elegance and robustness promise great organoleptic development "

Pol Roger made his first sale of wine in January 1849. Family circumstances forced him to set up a business; his father, a notary, had contracted an incurable disease and could no longer carry on his practise. The customer was a merchant in Ay, the native village of Pol Roger. The firm developed rapidly. From Ay, it moved to Eparnay in 1951. As early as 1855, Pol began to favour the production of brut champagne. He knew that this was the type of champagne wich the English preferred. By 1899, when its founder died, the brand had acquired an enviable amount of recognition. It had only taken thirty years. The Pol Roger cellars, extending to some 7 km, are among the coolest (at c. 9,5°C) and deepest in Epernay, the lowest gallery being some 33 meters underground. These provide perfect conditions for the secondary fermentation and period of rest on the lees: the resultant, exquisite mousse of tiny bubbles is a Pol Roger hallmark.